Recipe by Redneck Epicurean
This is heavenly! and so beautiful to serve for an adult's birthday or to auction off at fund-raisers, which is what we do a lot of times at local benefits for people. It really is a lot more simple than it sounds. Time is approximate, depending on when you make the cake and make the icing. This cake also freezes well for 1 month.
Top Review by anonymous23
I had no cake flour, so I used all-purpose, minus 2 T for each cup, as directed by a sub. reference; I wouldn't suggest subbing all-purpose for cake flour to others in this recipe. I also added lemon extract to the batter, because a lemon cake was requested. The cake was very heavy (which was what was requested and was indicated by the use of both cream cheese and sour cream in the batter)--just this side of a cheesecake, really, but more dense. And it was very tasty (but I'd prefer cheesecake). I also used a lemon curd-based frosting. Not issuing stars because I don't feel I made the recipe close enough to directions to offer a fair rating.
- 3⁄4 cup butter, softened
- 1 (8 ounce) package cream cheese, room temperature
- 1 1⁄2 cups sugar
- 3 eggs
- 1⁄2 cup sour cream
- 1 3⁄4 cups cake flour
- 1 teaspoon vanilla
White Chocolate Lemon Cream Frosting
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons cornstarch
- 3⁄4 teaspoon lemon zest
- 1⁄4 cup fresh-squeezed lemon juice
- 1⁄4 cup water
- 1 egg, beaten
- 1 cup whipping cream
- 3 tablespoons whipping cream
- 4 (4 ounce) bars premier white chocolate (for garnish)
Directions See How It's Made
- Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
- Add flour to creamed mixture, beating just until blended. Stir in vanilla.
- Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
- Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
- Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
- Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
- Transfer mixture to a small bowl and chill completely.
- Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
- Spread over the top and sides of cake.
- Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.